The Fryer House

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Still remains
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Still soiled
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
• Garbage and refuse
  • Basic: Missing drain plug at dumpster.
  • Basic: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Still remains
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Still soiled
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Hot water knob not working
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
• Garbage and refuse
  • Basic: Missing drain plug at dumpster.
  • Basic: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 2 live flies in seating area of the establishment 2 live flies in kitchen area of the establishment
  • High priority: Roach activity present as evidenced by live roaches found. 4 live roaches near fittings of grease trap 1 live roach on table under blender
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw 59°F and butter 57°F. Both in prep cooler in front of 3 compartment sink. Held over night.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Cole slaw 59°F and butter 57°F. Both in prep cooler in front of 3 compartment sink. Held over night. Cut lettuce 59 in reach in cooler for 3 hours. Manager placed in working reach in cooler.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce in reach in cooler.
• Handwashing and hygienic practices
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch phone and then touch chicken without changing gloves and without washing hands. Discussed proper handwashing procedures.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Removed at time of inspection.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Portion cups in spice containers.
  • Basic: Cutting board has cut marks and is no longer cleanable. Wooden cutting board in prep area grooved.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in front of 3 compartment sink soiled.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Not able to run hand wash sink to test temperature.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Only hand wash sink in kitchen is not attached to drain plumbing and is unusable.
• Handwash sinks and supplies
  • Intermediate: No handwash sink for employees. The only hand wash sink in kitchen is not connected to plumbing. If you turn on sink water will spill onto floor. The only working hand wash sink in establishment is located in the rest room.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Only hand wash sink in kitchen no paper towels.
  • Intermediate: No soap provided at handwash sink. Only hand wash sink in kitchen no soap.
  • Basic: No handwashing sign provided at a hand sink used by food employees. No hand wash sign in bathroom.
• Garbage and refuse
  • Basic: Missing drain plug at dumpster. Both dumpsters missing drain plug.
  • Basic: Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both dumpsters located on gravel.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed two fly in kitchen.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed 3 rodent droppings near a/c unit in closet.
  • High priority: Roach activity present as evidenced by live roaches found. 3 live roaches near stand mixer. 8 live roaches near grease trap.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall. Hole in wall by mixer.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Removed at time of inspection.
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Establishment had a food manager certification for the old owner but no one currently has it. Changed ownership 6/12/2026. Manager/Owner Suleiman I. Due 10/3/2026